Mexican Soup
Discover the vibrant world of Mexican soup, a dish that captures the essence of Mexican cuisine. With a perfect blend of spices, fresh vegetables, and savory broth, this soup is not only comforting but also nutritious. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this Mexican soup recipe is sure to delight your taste buds and warm your heart.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium tomatoes, chopped
- 4 cups vegetable or chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 200 calories, 7g protein, 30g carbohydrates, 6g fiber, and 5g fat. This is based on one serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and diced bell pepper; cook for 3 minutes.
- Add chopped tomatoes and cook until softened.
- Pour in the broth and bring to a boil.
- Add black beans and corn; stir well.
- Season with cumin, chili powder, salt, and pepper.
- Reduce heat and let simmer for 20 minutes.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and tortilla chips.
Alternative Ingredients
Feel free to swap black beans for pinto beans or add diced zucchini for extra vegetables. You can also use vegetable broth instead of chicken broth for a vegetarian option.
Serving and Pairings
This Mexican soup pairs wonderfully with a side of warm tortillas, cornbread, or a fresh salad. It can also be topped with avocado or cheese for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave. This soup can be frozen for up to 2 months; just ensure it’s completely cooled before freezing.
Cooking Mistakes
- Not sautéing the onions long enough can lead to a lack of flavor.
- Adding too much salt can overpower the dish; taste as you go.
- Using canned beans without rinsing can result in a gritty texture.
- Don’t skip the spices; they are essential for authentic flavor.
- Overcooking the vegetables can make them mushy.
Helpful Tips
- Use fresh vegetables for the best taste.
- Experiment with different beans for variety.
- For a spicier kick, add jalapeños or hot sauce.
- Make it a meal by adding cooked chicken or shrimp.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth and omit any meat ingredients.
How can I make this soup spicier?
Add jalapeños, hot sauce, or cayenne pepper to increase the heat level.
Can I use frozen vegetables?
Yes, frozen vegetables can be used; just add them during the last few minutes of cooking.
What can I substitute for black beans?
Pinto beans or kidney beans can be great alternatives.
How long does this soup last in the fridge?
It will last up to 3 days when stored properly in an airtight container.
Conclusion
Mexican soup is not just a dish; it’s a celebration of flavors and culture. Quick to prepare and full of nutritious ingredients, it’s perfect for busy nights or cozy gatherings. Enjoy this delightful recipe and make it a staple in your kitchen!
Mexican Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 medium tomatoes chopped
- 4 cups vegetable or chicken broth
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and diced bell pepper; cook for 3 minutes.
- Add chopped tomatoes and cook until softened.
- Pour in the broth and bring to a boil.
- Add black beans and corn; stir well.
- Season with cumin, chili powder, salt, and pepper.
- Reduce heat and let simmer for 20 minutes.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and tortilla chips.
